For the Dough

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and a little of the cubed butter. Mix on low speed, slowly adding the remaining butter cubes, until small crumbs form.
2. In a separate bowl, whisk together the eggs, egg yolks, and milk. Mixing on medium speed, add the egg mixture to the flour mixture. Mix on low until the dough begins to pull away from the side of the bowl. Remove the dough from the bowl and wrap in plastic wrap. Let the dough rest for 45 minutes in the refrigerator.

For Assembling the Torta

1. Thoroughly drain the frozen spinach and squeeze out extra moisture with a paper towel or two.
2. In a large sauté pan, heat the olive oil on medium heat. Add the onion and spinach. Sauté until onions are translucent but not browned.
3. In a large mixing bowl, combine the spinach, onion, parmesan, breadcrumbs, and eggs. Season with salt and pepper to taste.
4. Line the bottom of your 9-inch springform pan with a round piece of parchment paper, then spray the side of the pan with nonstick cooking spray.
5. Divide the chilled dough. You’ll need a little more than half for the bottom and side of the springform pan.
6. Lightly flour a work area and roll out one piece into a 14-inch circle. Fold the dough into fourths so you can easily pick it up and place it in the prepared pan. Gently unfold the dough and press it to adhere to the pan side. The dough should go all the way up the side of the pan. If you have any tears in the pastry don’t fret! Just use a little extra dough to mend any tears in the dough.
7. Layer your filling ingredients into the crust. Assuming you chose the same fillings I did, here’s my suggested layering order: ½ of the spinach mix, ⅓ of the fontina cheese, tortellini, pimento, another ⅓ of the fontina cheese, artichoke hearts, sun-dried tomatoes, the last of the fontina cheese, and the remaining spinach mix.
8. Roll out the remaining dough and place it on top of the torta, sealing the pie by pinching the edges of the top and bottom together.
9. Roll out any remnants of dough and cut into shapes to decorate your torta. Arrange the decorations on a separate, parchment-lined sheet pan. Refrigerate the torta and decorations overnight.

For Baking the Torta

1. When you’re ready to bake your torta, preheat your oven to 375 °F. Place the springform pan containing the torta on top of a parchment-lined baking pan.
2. For the glaze, mix the egg and cream. Brush the egg mixture over the entire surface of the torta.
3. Arrange the decorative cut-outs on top and brush them with glaze, too.
4. Bake for approximately 50 to 60 minutes or until the torta is golden brown. Remove from the oven and let rest for 30 minutes. After 30 minutes, you can remove the springform ring—just make sure to do it carefully!
5. Serve warm or at room temperature.